This Chicken Pot Pie recipe is the best
chicken pot pie I have ever had. My good friend Leslie sent me the recipe and
we endeavored to make Chef Anne Burrell's recipe, you can find the original here . I have modified it some to
account for size and personal taste. This recipe makes a
large casserole dish worth of pot pie, and it is the bomb.
For the
crust:
1/4 cup of butter
(1/2 a stick) cold cut up into small cubes
1/2 cup of cream
cheese (1/2 a package) cold cut up into small cubes
3/4 cup of flour
salt and
pepper
1 egg yolk
you may need a
tablespoon of cold water, but i did not. it depends on
the humidity of your house.
1 egg for the egg wash
For the
filling:
1 large sweet
potato
2 Tablespoons of
oil
2 large ribs of
celery
2 small carrots
1 large red onion
2 cups of cooked
chicken (rotisserie or left overs)
1 cup of green
beans cut into small pieces
2 large cloves of garlic minced
6 fresh sage leaves, cut up very small
6 stems of fresh thyme
Salt and pepper
For the
gravy:
1/4 cup of butter
(1/2 a stick) cold
4 Tablespoons of
flour
4 cups of good
chicken broth
Here is what you
do:
1. Preheat your
oven to 400 degrees F.
2. Peel and dice
your sweet potato and roast for 20 minutes.
3. While your
potato is roasting make your dough. Using your food processor, dump all of the
ingredients in and run until a ball of dough is formed. It may take a while. If
it is still too dry add some cold water. Wrap in cling and place in the fridge
to chill out.
4. Get your veg for the filling ready. Dice
up all of your veg. In a large pot, add the olive oil and cook the vegetables
until they are fragrant and the onions are translucent. Add the garlic, sage,
thyme, salt, and pepper. Take off the heat. Add the chicken and stir. Take your roasted sweet potatoes out of the
oven and stir into your mixture.
5. Turn your oven down to 350 degrees F.
6. Make your gravy. You’re going to make a
roux, which is nothing more than butter and flour used as thickener for the
stock. Put your butter and flour in heavy bottomed skillet over medium high
heat. Whisk the mixture until it is a light golden color and smells nutty. Add
the stock and let simmer, whisking occasionally until thick, about 8 minutes.
7. Now assembly. Using a deep dish, I used
by a 9 by 13 casserole dish, spray with non-stick cooking spray. Add the
vegetables and chicken. Pour the gravy over top. Roll out your dough the size
of your baking dish from 1/8 to ¼ inch thick. Place over top, cutting vents for
steam to escape. Fork or fold in the overhang so the crust neatly tucked in.
Brush with a beaten egg to form the egg wash.
8. Bake 30-40 minutes until the crust is
golden brown and the filling is bubbly. Enjoy with good friends, a nice light
red wine, and if you can, a fire.
As always, many blessings, much love, and
happy baking.
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